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Bacon-Mushroom Stuffing

Source of Recipe

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List of Ingredients

1-1/4 # Sourdough Bread, crusts removed, cut into 1/2-inch cubes
3/4 # Bacon, cut into 1/2-inch pieces
3 C chopped Leeks, white and pale green parts only
3 C chopped Celery
1 # Mushrooms, sliced
1-1/2 T dried Sage
2 t dried Thyme
1 t Salt
3/4 t ground black Pepper
2-1/2 C low-salt Chicken Broth, or more if needed
2 large Eggs
1-1/2 t Baking Powder



Recipe

Preheat oven to 325*. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
Saut� bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to
skillet and saut� until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and saut� until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to
blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350*. Butter 13- x 9- x 2-inch glass baking dish.
Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top,
about 1 hour.
Yield: 12 servings.

Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein;
32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0
Other Carbohydrates.